Thai Yellow Curry

Thai curries can seem a little intimidating if you haven’t made them before, but they actually take just a few simple steps to make, and it all happens in one pan. And if you need another reason to fall in love with yellow curry? Quick-cooking shrimp simmers right in the broth and takes almost no time to cook, but you can add in veggies, substitute chicken or tofu for shrimp, and adjust the spiciness so everyone at the table has just the right balance of flavor and heat.

If you have time to order Thai take-out, then you have time to make this satisfying meal.

• 1 3/4 cup coconut milk, divided
• 3 Tablespoons yellow curry paste
• 1 cup chicken or vegetable stock
• 1 pound shrimp, peeled and deveined
• 1 Tablespoon palm sugar
• 1 1/2 Tablespoons fish sauce
• Thai jasmine rice, for serving
• 1/2 cup packed Thai Basil leaves, for garnish
• birds eye chilis, thinly sliced, for garnish (optional)